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- Chickpea and Couscous Soup with Baked Turkey Breast
Easy
30min
4 People
Chickpea and Couscous Soup with Baked Turkey Breast
Discover how to make a different kind of soup, with chickpeas and rosemary couscous!
Ingredients
4 People
A package of AeQuilibrium AIA Baked Turkey Breast
One shallot
A sprig of rosemary
3 sage leaves
500 g of canned chickpeas
4 cherry tomatoes
200 g of couscous
Extra virgin olive oil
Salt
Pepper
Description
On cold winter days, there's nothing better than enjoying a warm and enveloping soup: that's why we want to propose the recipe for chickpea and rosemary couscous soup with baked turkey breast.
This preparation will win you over with its delicacy and, at the same time, its intense flavor. The AeQuilibrium AIA Baked Turkey Breast, light and tasty, pairs perfectly with chickpeas, couscous and cherry tomatoes for a complete dish that will solve dinners and lunches in the most delicious way.
Here is the easy and quick recipe for chickpea and rosemary couscous soup with baked turkey breast!
Procedure
1
In a pan, sauté a very fine chop of shallot, a sprig of rosemary and a few sage leaves in a drizzle of extra virgin olive oil. Add the chickpeas, mix well and, after a moment, cover with water adding the halved cherry tomatoes.
2
When the water reaches a boil, adjust the salt and pepper and pour in the couscous. Cut the AeQuilibrium AIA Baked Turkey Breast into strips. Once the couscous is cooked, turn off the heat and serve the soup garnished with strips of herb turkey breast and a drizzle of raw oil.
Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.
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